-copy-24-07-19-10-57-19.JPG)
-copy-24-07-19-10-57-19.JPG)
Vadouvan yoghurt curry with chicken
Main Courses (Main course (4 servings))
Ingredients
500-600 g chicken filets or thighs
2 tbsp vegetable oil
1 onion, finely chopped
1 tbsp + 1 tsp vadouvan
(ready-made spice mix, a sort of curry)
300 ml Turkish or Greek yogurt
50 g ground almonds
1 tbsp rose water
pepper and salt
½ a bunch coriander, leaves roughly chopped
Preparation
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat. Add 1 tablespoon of vadouvan to the onion and fry briefly. Place chicken thighs in the pan and fry them briefly from all sides. Pour the yogurt and rose water on the chicken and stir everything. Scrape the bottom of the pan. Stir in ground almonds and ½ a teaspoon of salt. Let the chicken cook on low heat, with the lid on the pan yarn for 10 to 15 minutes. Stir in 1 more teaspoon of vadouvan just before the chicken is done and add salt and pepper. Sprinkle with coriander leaves. Keep a few leaves for decoration. Goes well with rice and/or lentils, naan or other flat bread and green beans.
Rose Petal Preserve
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.
Traditional rose hip tea
The best rose hip tea is the one you make on your own. First, you need to collect the hips.
Lamsragoût with apricots
Mix the meat with the mixture of flour, salt and paprika.
Rose water
The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.
Jordi Rose Dessert
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.